Corn tortillas I made when I was young with my paps. enjoy these with me, my children.
Corn tortillas I made when I was young with my paps. enjoy these with me, my children. is a easy Mexican recipe that serves 12. 50 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $0.77 total, $0.06 per serving
Ingredients
- 1.5 cups Masa Harina (fine corn flour for tortillas)
- 0.5 teaspoon Salt (adds flavor)
- 1 cup Hot Water (boiling water helps the masa hydrate)
- 1 teaspoon Additional Water (add as needed if dough is dry)
Instructions
Measure dry ingredients
Place 1½ cups of masa harina into a mixing bowl and add ½ teaspoon of salt. Stir to combine.
Time: PT2M
Add hot water
Boil 1 cup of water, then pour it over the masa mixture. Stir quickly with a spoon until a dough forms.
Time: PT5M
Adjust dough consistency
If the dough feels dry, add water one teaspoon at a time, mixing after each addition, until the dough is soft but not sticky.
Time: PT2M
Portion dough
Divide the dough into 1‑ounce (≈28 g) balls. You can use a kitchen scale for accuracy.
Time: PT3M
Preheat skillet
Place a cast‑iron skillet over high heat until it is very hot (about 400°F).
Time: PT3M
Temperature: 400°F
Press tortillas
Lay a piece of plastic wrap on the bottom of the tortilla press, place a dough ball in the center, cover with another piece of plastic, and press firmly to flatten into a thin circle.
Time: PT5M
Cook tortillas
Transfer the pressed tortilla to the hot skillet. Cook for about 40 seconds, flip, and cook another 40 seconds until light brown spots appear.
Time: PT1M
Temperature: 400°F
Keep warm
Stack cooked tortillas on a clean kitchen towel, cover with another towel to retain heat.
Time: PT2M
Store leftovers
If not serving immediately, wrap the tortillas in plastic and store in the refrigerator for up to 3 days, or freeze for up to 2 months.
Time: PT0M
Nutrition Facts
- Calories
- 50
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 0.5 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Vegan
Allergens: Corn
Ingredient Substitutions
- Instead of Masa Harina: Corn flour (same), Pre‑made masa dough (skip water)
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Mixing Bowl
- Measuring Cup
- Kitchen Scale (optional)
- Tortilla Press
- Plastic Wrap
- Cast Iron Skillet
- Spatula
- Clean Kitchen Towel
Critical Steps — Do Not Skip
- Mixing dough with hot water
- Pressing tortillas between plastic sheets
- Cooking each side for 40 seconds on a very hot skillet
Chef Tips from the Video
- Use boiling water for the best texture.
- Press the tortilla as thin as possible for authentic softness.
- If you don’t have a press, roll the dough between two sheets of plastic with a rolling pin.
Troubleshooting
Dough is crumbly and dry
Add hot water a teaspoon at a time until the dough comes together.
Dough sticks to the press
Place plastic wrap on both sides of the press and lightly dust the dough with a little extra masa.
Tortillas tear when flipping
Make sure the skillet is hot enough and cook only 40 seconds per side; over‑cooking makes them brittle.
Tortillas are hard after cooling
Wrap them in a damp towel and microwave briefly before serving.
Storage
Refrigerator: Wrap tightly in plastic; keep up to 3 days
Freezer: Wrap tightly and place in freezer bag; keep up to 2 months
Room temperature: Best consumed same day; keep covered for up to 2 hours
Make-Ahead Tips
- After cooking, stack tortillas with a towel and keep wrapped to stay soft.
- Reheat frozen tortillas in a microwave wrapped in a damp paper towel.
Frequently Asked Questions
What is the cultural significance and history of corn tortillas in Mexican cuisine?
Corn tortillas are a staple of Mexican food dating back to pre‑Columbian times, originally made from nixtamalized corn. They have been central to daily meals, festivals, and rituals, symbolizing sustenance and community.
What are the traditional regional variations of corn tortillas in Mexico?
In northern Mexico, tortillas are often larger and thinner, while in the south they may be thicker and cooked on a comal. Some regions add lard for flavor, but the basic masa‑water dough remains consistent.
How are corn tortillas traditionally served in Mexico?
They are served warm as a base for tacos, enchiladas, and quesadillas, or simply with salsa and lime. In many households, fresh tortillas accompany every meal, often kept warm under a cloth.
During which celebrations are corn tortillas especially important in Mexican culture?
Tortillas feature prominently during Día de los Muertos, Christmas posadas, and local festivals where communal meals are shared. They are also essential for everyday family gatherings.
What makes corn tortillas special in Mexican cuisine compared to other flatbreads?
Corn tortillas are made from nixtamalized corn, giving them a distinct flavor, texture, and nutritional profile rich in calcium and niacin, unlike wheat‑based flatbreads.
What authentic ingredients are required for traditional corn tortillas, and what are acceptable substitutes?
Authentic tortillas use masa harina (nixtamalized corn flour) and hot water; salt is optional. As a substitute, you can use pre‑made masa dough, but the texture may differ.
What other Mexican dishes pair well with homemade corn tortillas?
They pair perfectly with tacos al pastor, carne asada, chilaquiles, beans, guacamole, and any grilled meat or vegetable filling.
What are the most common mistakes to avoid when making corn tortillas?
Common errors include using cold water (which yields a dry dough), pressing the tortilla too thick, and cooking on a skillet that isn’t hot enough, which prevents puffing and makes them brittle.
Why does this recipe use hot water instead of room‑temperature water?
Hot water instantly hydrates the masa, creating a softer, more pliable dough and preventing a gritty texture that can occur with cold water.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook specializes in traditional Latin American home cooking, focusing on family‑passed recipes, technique tips, and nostalgic dishes like the tortillas his father made in his restaurant.
How does the YouTube channel Jose.elcook's approach to Mexican cooking differ from other Mexican cooking channels?
Jose.elcook emphasizes personal stories, hands‑on tips from his childhood kitchen, and simple, equipment‑light methods that make authentic Mexican dishes accessible to everyday home cooks, unlike some channels that rely on high‑tech gadgets.
Last updated: August 28, 2026
